





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Pumpkin Pesto
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Instructions
1
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Roast pumpkin seeds in a pan over medium heat without fat for three to five minutes, until light roasted aromas have formed and they smell aromatic.
2
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Peel and finely dice the garlic, cut or grate the Parmesan cheese. Wash and spin dry the arugula and basil.
3
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Place all ingredients in a food processor and blend until smooth. (Alternatively, blend in a tall container using an immersion blender.) Finally, season the pesto with salt and pepper to taste.
My Calorie Intake
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Tips & Tricks (5)
- Toasting Seeds Technique 🥜Dry-toast pumpkin seeds in a skillet over medium heat for 3-4 minutes to enhance their nutty flavor and create a crunchier texture before adding to the pesto.
- Flavor Layering Trick 🌿Blend sun-dried tomatoes and garlic first to create an intense flavor base before incorporating the pumpkin puree and fresh herbs for a more complex pesto.
- Moisture Balance Secret 💧If the pesto seems too thick, gradually add reserved pasta water or extra olive oil to achieve the perfect creamy consistency without losing flavor intensity.
- Umami Depth Booster 🧂Use a small amount of high-quality soy sauce as a flavor enhancer, but add it incrementally to prevent overpowering the delicate pumpkin and herb notes.
- Storage Pro Tip 🏺Store pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation and maintain vibrant color for up to 5 days in the refrigerator.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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